Plus – the launch of PFS, delivering the fundamentals of foodservice knowledge
The first CFSP Enhance seminar took place on June 29th at the First Choice Group conference facility, Blakeney Way, Kingswood Lakeside, Cannock WS11 8LD.
CFSP Enhance is designed to build on the knowledge gained through the CFSP programme, bringing graduates up to speed on the latest industry issues. The first CFSP Enhance seminar was attended by 80 CFSP graduates. The key presentation was led by foodservice consultant Doug Fryett, who covered areas as diverse as warranties and food waste. He also touched on topics including FOG (fats, oil and grease), legal requirements for gas and electricity, and the pains of running a foodservice operation. (more…)
Latest Brexit Watch figures make ‘difficult reading’
Brexit is really starting to hurt, according to CESA. The latest Brexit Watch, produced by EURIS, (European Union Relationship and Industrial Strategy), of which CESA is a founder member, makes difficult reading.
“The indicators we look at are, for the most part, disappointing,” says Glenn Roberts, chair of CESA. “The stats underline the need for a Brexit that gives our industries what they want – especially access to the single market and access to the EU workforce.”
Frima 112T at Magdalen House Nursing Home speeds up meal preparation
Magdalen House Nursing Home, part of the Gloucester Charities Trust, aims to provide a high standard of care in a safe homely environment. Family and friends of residents are encouraged to join in activities and stay for meals.
Nutrition is very important, the catering team sets out to offer a wholesome choice of meals produced from locally sourced ingredients over a rolling five-week menu plan.
New guide from CESA explains what foodservice operators need to know about new EU regulations
As part of the requirements of the Kyoto Protocols, the EU is introducing new regulations to help control fluorinated greenhouse gas (F-Gas) emissions. The European Fluorinated Gases Regulation which came into force in July 2007 is currently being revised, the most important new measure being proposed is the phasing down of the supply of hydrofluorocarbons (HFCs), the most commonly used of the F-Gases. This is part of an initiative that will reduce European HFC supplies to 21% of 2015 levels by 2030.
Frima’s fast and versatile VarioCooking Centers will be on show at Lunch! 2017
C25, 21-22nd September 2017, ExCel London.
On stand C25 at Lunch! Frima will be explaining just how quick and easy it is to cook a variety of dishes with the latest multifunctional cooking technology. Frima’s VarioCooking Center can boil, fry, deep fry and confit, replacing griddles, kettles, bratt pans, large pots and fryers. Alongside all its cooking processes it can also slow cook overnight and fast cook under pressure. It takes the concept of multifunctionality to a new level, says the company – as visitors to the Show will be able to find out for themselves.
No hard Brexit is good news for the whole foodservice industry
The biggest concern in the catering equipment industry is uncertainty, according to CESA’s Business Barometer surveys, and the election result would appear to have made the situation worse. However, CESA says there may be real positives in the result.
“One thing that is crystal clear is that there is no mandate for a hard Brexit,” says Glenn Roberts, chair of CESA. “In our discussions with the May government we’ve argued all along that our industry needs tariff-free access to the EU market, and that any new immigration controls have to allow us access to the skills and the labour we need. The prospect of a ‘no deal’ is terrifying: it could be disastrous for the catering equipment industry and the foodservice industry as a whole.”
Moffat launches new innovative ‘Free Flow’ Grab & Go units
In response to customer demand, Moffat is launching a range of innovative free-standing Grab & Go units. The units will be available as hot and cold, cold, hot and ambient models, offering a complete meal deal solution in a compact footprint.
All the models in the range benefit from Moffat’s innovative ‘Free Flow AirFlow’ system, which maintains pre-heated and pre-chilled food at regulated temperatures, without deterioration or drying out. The invisible air curtain flows past the front of the food products reducing the chance of the cold or warm air escaping, maximising efficiency of the unit. Meanwhile, the ‘Free Flow’ system circulates the air inside the carefully designed cabinet, maintaining consistent temperature. Hot products are maintained at temperatures of 65°C to 75°C in ambients above 16°C, while chilled products are maintained between 2°C to 5°C in ambients below 25°C.
2017 event covers areas as diverse as health and safety and customer rights
The 2017 CFSP summer seminar will look at the issues currently dominating the minds of the foodservice supply chain, including health and safety, legal requirements on gas and electricity, and food safety certification. It will also cover areas of concern to both operators and suppliers, such as the difference between warranties and guarantees, understanding contracts and customer rights, plus it will take a look at recent research into the pains that foodservice operators face on a daily basis – and what can be done about them.
The seminar is part of the CFSP Enhance project and is open to anyone who has completed the Certified Food Service Professional accreditation programme. It will also count towards increasing an individual’s CFSP rating to gold or platinum.
Precision supplies FOH and kitchen refrigeration in top London restaurant
Some fridges have to put up with a lot. Especially if they’re constantly-used counters in a very busy kitchen in a top restaurant in the heart of London. The Gilbert Scott cocktail bar and restaurant is housed in the St Pancras Renaissance hotel. When the Precision counters in the busiest sections of the kitchen needed replacing, the specifiers were told exactly which brand to go for this time: Precision.
Cortados, cocktails, casual dining, crushed cups, natural colours, copper (again) and more… all trending at the 2017 CESA Light Equipment and Tableware Forum
Drayton Manor, 25-26 April 2017
On display at the 2017 CESA LET Forum, was a plethora of product launches, from buffet displays and tableware to gadgets and gizmos, designed to create theatre on the table, and help give foodservice operators that touch of difference. Alongside were innovative kitchen equipment concepts, including compact hot holding bins, sous vide baths, multi-functional slicers and dicers and wifi-based temperature logging systems.